Mixed Berry Cobbler Recipe

Mixed berries, cinnamon, and nutmeg are hidden under a buttery layer of crust in this mixed berry cobbler recipe. Top it with your favorite ice cream!

I don’t make a lot of cobblers simply because everyone in my house likes a different style of crust. John likes more of thick, dense biscuit-like crust. I prefer a flaky, buttery, pie-like crust. Kale doesn’t really like cobbler, so we usually make him an oatmeal cream pie or chocolate chip cookies.

Over the weekend, I made something that required a crust and had some extra left over. John did what he does best and took my leftover crust pieces and suddenly this cute little ramekin of cobbler appeared. I couldn’t wait to share this recipe with you.

Berry Cobbler Instructions:

Make the Crust:

First, use a food processor to combine the flour, butter, and salt. Pulse until the mixture resembles loose sand or small pebbles.

Next, slowly add the a bit of the ice water a teaspoon at a time until the flour mixture just starts to come together.

Last, remove the dough from the food processor and shape into a disk. Wrap in plastic wrap and place in the refrigerator for 30 minutes.

Make the Filling:

First, while the dough sets in the fridge, in a large bowl toss the berries, sugar, cornstarch, cinnamon, and salt.

Next, gently combine the ingredients so the berries are evenly coated. Transfer the berries to the prepared baking dish.

Now, after the 30 minutes have passed, remove the dough from the refrigerator and lightly flour the work surface and a rolling pin.

Afterward, roll the dough out to approximately ½ an inch thick and carefully lay the dough over the baking dish to cover the berries.

Last, trim the edges so that none is hanging over the edge. and tuck in any excess crust if desired.

Egg Wash and Bake:

First, mix the egg and water together to make an egg wash. Brush the egg wash over the dough. Then cut 3 to 4 slits into the center of the dough for venting.

Next, place the cobbler into the oven and bake for 35-45 minutes or until the filling is bubbly and the crust is golden brown.

Last, allow the cobbler to cool for 15-20 minutes prior to serving. Add whipped cream or ice cream as a topping.

Berry Cobbler Tips:

If you are using frozen berries, then make you thaw them out and pat them dry. If not, your cobbler will be super runny.

Be sure your counter top has been properly dusted with flour before you try and roll out the dough; otherwise, it will stick. Also, I dust the ball of dough and my rolling pin in addition to flouring the surface of my counter top.

Just a quick side note, this crust is an all-purpose crust. I use it for pies and casserole type dishes. For example, it works beautifully for a chicken or beef pot pie, as well as, apple pie.

Mixed berries, cinnamon, and nutmeg are hidden under a buttery layer of crust in this mixed berry cobbler recipe. Top it with your favorite ice cream!

Course:
Dessert

Cuisine:
American

Keyword:
Berry Cobbler

Servings: 8Servings

Calories: 330kcal

Author: Kimberly

Ingredients

Crust

1CupAll-Purpose Flour

8TablespoonsUnsalted Butter(cold, cubed)

1/2TeaspoonSea Salt

2TablespoonsIce Water(a little at a time!)

Filling

6CupsMixed Berries(fresh or frozen/thawed/dried)

1CupGranulated Sugar

2TablespoonsCornstarch

1TeaspoonGround Cinnamon

1/2TeaspoonSea Salt

Egg Wash

1LargeEgg

1TablespoonWater

Instructions

Preheat oven to 375 degrees F. and grease an 8-inch baking dish.

Crust

First, use a food processor to combine the flour, butter, and salt. Pulse until the mixture resembles loose sand or small pebbles.

Next, slowly add the a bit of the ice water a teaspoon at a time until the flour mixture just starts to come together.

Last, remove the dough from the food processor and shape into a disk. Wrap in plastic wrap and place in the refrigerator for 30 minutes.

Filling

First, while the dough sets in the fridge, in a large bowl toss the berries, sugar, cornstarch, cinnamon, and salt.

Next, gently combine the ingredients so the berries are evenly coated. Transfer the berries to the prepared baking dish.

Now, after the 30 minutes have passed, remove the dough from the refrigerator and lightly flour the work surface and a rolling pin.

Afterward, roll the dough out to approximately ½ an inch thick and carefully lay the dough over the baking dish to cover the berries.

Last, trim the edges so that none is hanging over the edge. and tuck in any excess crust if desired.

Egg Wash and Bake

First, mix the egg and water together to make an egg wash. Brush the egg wash over the dough. Then cut 3 to 4 slits into the center of the dough for venting.

Next, place the cobbler into the oven and bake for 35-45 minutes or until the filling is bubbly and the crust is golden brown.

Last, allow the cobbler to cool for 15-20 minutes prior to serving. Add whipped cream or ice cream as a topping.

Recipe Notes

The calories listed are an approximation based on the ingredients and a serving size of one cup. Actual calories will vary. The cobbler stores well in a sealed container on the counter top or in the refrigerator for up to 3 days.